Yields8 Servings
1 onion, finely chopped
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp fish sauce
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tbsp soy sauce
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 tsp brown sugar
Juice of 1 lime
1In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
2Add the minced garlic and ginger, and cook for another 1-2 minutes.
3Add the sliced red and yellow bell peppers to the skillet and cook for about 5 minutes until they start to soften.
4Stir in the red curry paste, cooking for 1-2 minutes until fragrant. Pour in the coconut milk and stir to combine.
5Add the fish sauce, soy sauce, and brown sugar. Bring the mixture to a simmer and let it cook for about 5 minutes.
6Place the precooked Boston Scrod loins in the skillet with the coconut curry sauce. Spoon some of the sauce over the fish to coat.
7Let the fish simmer in the sauce for about 5-7 minutes until heated through.
Stir in the lime juice, fresh cilantro, and fresh basil.
8Serve the Boston Scrod loins in coconut curry sauce over cooked jasmine rice. Garnish with extra cilantro and lime wedges if desired.
Ingredients
1 onion, finely chopped
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp fish sauce
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tbsp soy sauce
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 tsp brown sugar
Juice of 1 lime
Directions
1In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
2Add the minced garlic and ginger, and cook for another 1-2 minutes.
3Add the sliced red and yellow bell peppers to the skillet and cook for about 5 minutes until they start to soften.
4Stir in the red curry paste, cooking for 1-2 minutes until fragrant. Pour in the coconut milk and stir to combine.
5Add the fish sauce, soy sauce, and brown sugar. Bring the mixture to a simmer and let it cook for about 5 minutes.
6Place the precooked Boston Scrod loins in the skillet with the coconut curry sauce. Spoon some of the sauce over the fish to coat.
7Let the fish simmer in the sauce for about 5-7 minutes until heated through.
Stir in the lime juice, fresh cilantro, and fresh basil.
8Serve the Boston Scrod loins in coconut curry sauce over cooked jasmine rice. Garnish with extra cilantro and lime wedges if desired.
Boston Scrod Loins in Coconut Curry Sauce